Best Ever BBQ Baby Back Ribs

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Ronald Cowgill 1

"This is a great rib recipe. Valerie likes them better that Montegomery ribs... could be because of the brining step, along with the special rub. Then there is the fabulous Montegomery Inn BBQ sauce. Does using that make them the same as Montegomery Inn ribs? Not quite! It proves that while the sauce is good, it doesn't make the ribs."
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4 h from start servings
Serving size has been adjusted!

Original recipe yields 12 servings



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  1. 1. Prepare brine mixture in a plastic bag, cut each rack in half and add to the brine mixture. Keep in brine for one hour. Remove from brine bag, rinse thoroughly under cold running water. Pat dry with paper towels.
  2. 2. Preheat grill or oven to ~350°F. Combine the rub ingredients (dry mustard, paprika, and black pepper) in a small bowl. Place each rack on a double layer of foil; sprinkle rub all over ribs, both sides. Wrap racks individually and place on grill directly. Have rib side down when finished wrapping.
  3. 3. Bake ribs until very tender, but not falling apart, about two hours (if doing spare ribs, bake for 3 hours)
  4. 4. Carefully unwrap ribs, pour any juices from foil into a measuring cup. Reserve juices. Let ribs cool completely.
  5. 5. Mix BBQ sauce with reserved juices, then grill ribs on a medium - hot fire, basting with the bbq sauce mixture, turning frequently, until lacquered and charred in placed, and heated through. This step will take about 15 minutes. Serve with bbq sauce heated separately.



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